Mango Sticky Rice

🔥 Prep

• Rinse 200 g sticky rice under cold water until water runs clear, then soak in water for at least 30 minutes.
• Peel and slice the 2 mangoes into thin wedges or cubes.
• Measure 200 ml coconut milk, 100 g sugar, 0.5 tsp salt, and 1 tsp sesame seeds into separate bowls.

🔥 Cook

• 1. Drain the soaked rice and place it in a steamer basket lined with cheesecloth; steam over medium heat for 20‑25 minutes until tender and translucent.
• 2. While the rice steams, combine the 200 ml coconut milk, 100 g sugar, and 0.5 tsp salt in a saucepan; heat over medium‑low heat, stirring until sugar dissolves, about 3‑4 minutes.
• 3. Once the rice is cooked, transfer it to a mixing bowl and pour half of the warm coconut‑milk mixture over it; gently fold to combine, then let it sit for 10 minutes to absorb the flavors.
• 4. Return the rice to the steamer (or keep warm) and steam for an additional 5 minutes over low heat to ensure it’s fully infused.
• 5. In a small dry skillet, toast the 1 tsp sesame seeds over low heat for 1‑2 minutes until fragrant and lightly golden; set aside.
• 6. To serve, scoop portions of the sweet sticky rice onto plates, arrange mango slices alongside, drizzle the remaining coconut‑milk sauce over the rice, and sprinkle toasted sesame seeds on top.

🔥 Serve

• Garnish with extra mango wedges and a drizzle of coconut cream if desired.
• Serve warm or at room temperature, optionally with a cup of Thai tea or sliced lime.